Transactions of Japan Society of Kansei Engineering
Online ISSN : 1884-5258
ISSN-L : 1884-0833
Original Articles
Possibility of “ECO BRANDING” on the Restaurant by Awareness about Ecology of Young People
- By Survey of Excellent Cases in Food Business and Awareness about Ecology to University Students -
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2015 Volume 14 Issue 1 Pages 79-86


Since foodservice companies are the special situations where treat foods and a food hygiene problem is not avoided, solicitation of ecology is difficult for it. Therefore they are not rated at brand about ecology and they don't know how to announce information of ecology. We did a questionnaire survey of awareness about ecology to university students who will live in the next generation. We learned the greater part of university students want to make use of the restaurant which is rather expensive, if they reduce food waste and realize “recycle”. “Recycle” is beginning, but “reduce of food waste” is a problem. And we learned that it is possible to reduce food waste by use of “visualization system” and “demand prediction”. We showed it is possible in foodservice companies to do “ECO BRANDING”. Additionally, cooperation with a business partner, systematization of equipment was pointed out as a keyword of future branding promotion.

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© 2015 Japan Society of Kansei Engineering
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